Fig and Currant Toast with Whipped Honey Mascarpone

Who is ready for some elevated toast? By elevated toast, I mean anything that is beyond bread and butter because that’s what toast was when I was kid. Now that I’m an adult its morphed to whole meals plated on toast. Crazy!

I’m not quite there yet, but I did make this fig and currant combo with whipped honey mascarpone toast for an afternoon snack. I liked it so much its been on repeat for a few days . . . and because I didn’t want to waste the whipped mascarpone. It’s my fav thing right now, I could eat it by the spoonful. The recipe as it’s written will be more than you need for this one serving of toast, but it keeps well for a week. Additionally, you can always nix the toast, keep the fruit and whipped mascarpone, then layer it in a glass—voila it’s a trifle.

Of course, if you stick with this as toast and serve it with a glass of OJ its breakfast. That is unless you are my kids who quickly pushed the plate away, because they are not ready to jump on the toast-as-a-meal wagon. Gah!

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.